When we researched the history of this dish, we saw that most customers added chicken. What if we included chicken (or organic tofu) and more veggies and reduced the amount of rice? What if we could adjust the price, too? Result – $1.60 less*!

Athena (formerly Greek Goddess)

What if we added more bite size fried feta chunks, organic spinach, pitted Kalamata olives and fresh basil? Reengineered, this salad is priced at $2 less*!

California Dreaming (formerly Californian)

We’ve reengineered the recipe to add more crunchy and creamy ingredients (and said bye bye mushrooms) for a sandwich that tastes better!

Why Re-engineer menu items that our customers love just the way they are?

“We always want to stay fresh. We watch customer trends and heed comments. If we think we can tweak a dish so our customers will like it better, we will.” -Jean Bernstein

*Our new menu starts on Wednesday, June 4. Get more Sneak Peeks by following @flyingstarcafe on Twitter and Instagram.

“We want to create a sense of anticipation and discovery every time a customer walks through our doors, no matter how many times they’ve been to Flying Star Cafe.” -Jean Bernstein

So we’ve Reimagined our menu by asking ‘What if?’

What if we placed our customers’ beloved Turkey Jack on a Fiesta Roll? The result – delicious! More chile cheese flavor.

What if we added more crunchy veggies to the Chinese Crunch Salad? What if we cut the chicken into bite-size pieces and tossed them with the rest of the ingredients? The result – more flavor, more value and goodness in every bite.

What if we piled roasted golden beets and our housemade sweet red onion marmalade onto the former Veggie Delight? The result – a Stuffed Veggie Sub – lots of layers, meaty and hugely satisfying.

Our new menu begins Wednesday, June 4. Follow us on Twitter and Instagram for more Sneak Peeks: @flyingstarcafe #SneakPeek #June4 #Reimagined #Menu

At Flying Star, you canCome as you are.Wear your jeans.Bring the kids, your other half, the dog.Hang out on our Petio.Get your favorite dish or try something new.Have some wine.Splurge on dessert.Celebrate you!

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Since we opened in 1987, we’ve selected thousands of fresh ingredients and served hundreds of thousands of cooked-to-order dishes. We know you have your favorites, but how about a second look at all that our menu has to offer, all day, everyday?

Under ‘Dishes’ have you tried the Enchilada Stack with homemade red or green and soft corn tortillas? Or Free Form Chicken Pot Pie with white meat chicken breast and fresh veggies in a creamy gravy topped with a big homemade flaky pie crust, like a ‘biscuit’?

Or how about one of our big 100% NM beef burgers on a fresh baked, soft challah bun?

Our chefs and buyers have been working closely with RedBird™ to create a new product exclusively for Flying Star Cafe. The result is delicious young chicken, seasoned and hand-formed into a patty.

With farms based in Colorado and Arizona, RedBird™ became the symbol of quality for all-natural chicken many years ago. The chickens are raised with only vegetarian feed, and without antibiotics, artificial ingredients or added color. This assures tender, juicy, great tasting birds.

Add avocado, pepper jack, crisp slaw and a fresh baked Challah bun, and you have our new Bird Burger. It’s fresh, light and packed with flavor! We look forward to hearing your feedback on this new dish.

And we have some new options on healthy breakfasts without giving up your ability to indulge.

What’s New:

Veggie Bennie has earned its place as a full time menu item

Breakfast Hash is now Power Hash – boosted with more superfoods. We’ve added organic kale to the organic quinoa, sweet potatoes, mushrooms and red peppers in this hearty dish (and it’s Gluten-Not). And, you can substitute avocado for the egg on top

Are you trying to eat lighter and healthier? Maybe even cutting back on the meat or intrigued by a plant-based diet? At Flying Star Café, we’re peeling, slicing and dicing fresh fruits and veggies – 45 in all – every day.

Wild-caught in the icy waters of the northern Atlantic Ocean, abundant haddock thrives off the coasts of northern Maine, Canada, Norway and Iceland. Though decades ago the species was over-harvested and depleted, conservation laws have allowed haddock to repopulate in their natural habitat. Enjoy wild Atlantic haddock while they’re plentiful and sustainable!

Delicate in flavor, with a flaky texture, the versatile haddock tastes great in so many different preparations. Our Fish Tacos have been a best seller since day one – tender grilled haddock with pickled veggies, slaw and chipotle sauce, wrapped in flour tortillas.

You know how we feel. We’ll always be dedicated to sourcing local and regional products whenever possible. We’ll always be dedicated to the humane treatment of animals.

We support New Mexico family cattle ranchers in our quest for the best burgers.

What else? The cattle are slaughtered nearby in a Temple Grandin state-of-the-art facility.

Who’s Temple Grandin? She is an American PHD of animal science. Her humane animal handling systems and slaughterhouse designs are slowly but surely transforming the way the US treats animals for human consumption. (She’s also the most famous autistic person in the world today. Read more about this remarkable woman here.)